f the tail if the trout are too long for the
f the margarine over the whole trout and inside the cavity. Combine
Take whole trout and put 1/2 lemon into cavity.
Salt and pepper cavity.
Put 2 pats butter into it also and wrap in aluminum foil to form a boat.
Wrap it all the way around trout. Cook on open fire with hot coals for 5 minutes on each side.
ven to 400\u00b0F. Sprinkle trout with salt and lemon juice
Marinate trout in Italian dressing in the refrigerator overnight.
Preheat oven to 350\u00b0F.
Place trout in a well-greased shallow baking dish; discard excess marinade. Season trout cavities with salt, pepper, lemon pepper, and garlic powder to taste. Fill cavities partially with onion and parsley.
Drizzle melted butter over fish. Cover with aluminum foil and bake for 20 minutes. Remove foil and bake unti fish flakes easily with a fork. Allow 5-6 minutes for each 1/2 inch of thickness.
an with oil.
Rinse trout and pat dry with a
hrough.
Divide vegetables and trout parcels between serving plates. Spoon
Preheat the oven to 400 degrees F (200 degrees C).
Rub trout with olive oil, salt, and pepper. Rub the cavity of the trout with salt and stuff with parsley, sage, and dill. Make a few slits in the skin on the back of the trout and stuff with lemon slices. Place trout on a lined baking sheet.
Bake in preheated oven until flesh flakes easily with a fork, 20 to 30 minutes. Cover with aluminum foil if top starts browning too quickly.
f pan and arrange the trout on top of the potatoes
Wash trout and pat clean with a paper towel.
Cube Apple.
Chop Onion.
Chop Chives. Cube Lemon.
Mix apple, onion, chives, lemon, salt pepper, and oil in a medium bowl.
Stuff inside the cavity of the fish. Wrap the fish in aluminum foil twice over.
Bake in 375 deg F (190 deg C) oven for 45 minutes.
You could do this over an open fire but I wouldn't know the cooking times.
Preheat oven to 400 degrees F (205 degrees C). Lightly oil a 9x13 inch baking dish. Season the trout inside and out with salt and pepper to taste, and place in baking dish.
In a large bowl, combine tomatoes, olive oil, 2 tablespoons chopped parsley, and minced garlic. Spread evenly over the fish.
Bake for 35 minutes, or until fish flakes easily. Baste during baking with wine. Serve garnished with lemon wedges and parsley sprigs.
You will need aluminum foil (4 pieces large enough to roll up around trout).
Cook and stir onions and pepper in butter until tender.
Removed from heat and add gread crumbs, parsley, lemon juice and basil.
Rub cavities of trout with salt then stuff each with approx 1/4 cup of stuffing.
Place fish in baking dish
Cook uncovered in 350 degree oven until fish flakes easily. approximately 30 - 35 minutes.
Garnish with cherry tomatoes and parsley if desired.
o 400\u00b0F. Drizzle the trout with the lemon juice and
Rinse and pat dry each whole trout.
Salt and pepper each cavity of trout and stuff with 1 tablespoon butter, 1 tablespoon onion and 1 slice of lemon.
Wrap each trout with 2 or 3 slices bacon in aluminum foil.
Place on grill 3 to 4-inches above coals. Cook 10 minutes per side or until bacon is crisp and trout flakes easily in thickest part of flesh.
Don't overcook.
Serve immediately.
25\u00b0F.
Rub the trout with 4 of the lemon
an with foil. Brush both trout with melted butter and grill
ecipe Stove Top Smoker Smoked Whole Trout. (See related recipe).
Cool
n a bowl.
Rub trout generously inside and out with
Preheat an outdoor grill for high heat and lightly oil the grate.
Rub each trout generously with olive oil and sprinkle with sea salt; sprinkle inside of cavities with salt and black pepper. Place half the lemon and onion slices into cavity of each trout, along with minced garlic, and place a sprig of rosemary and thyme into cavities.
Turn preheated grill down to low and place the trout directly onto the grill; cook until flesh flakes easily and the skins are browned, 6 to 7 minutes per side, flipping once.